This cake will be your afternoon guilt-free pleasure.
It’s moist thanks to the applesauce, delicately flavored thanks to the dried apricots and hazelnut butter, and it will keep you full until dinner thanks to both nuts butter.
AND it doesn’t contain any dates, sugar, honey or other sweetener.
If you’d like to add more sweetness, try this beautiful raspberry jam !
Pssssst!!! Makes an awesome breakfast, too!
Shopping list :
Looking for a peanut cake? It’s here (sugar-free and dairy-free).
No enough time to bake a cake, and craving something sweets right now? Try these quick candy bites (3versions).
Apricot, Almond and Hazelnut snack cake – no sugar added
Sugar-free and umbelievably moist and delicious, this cake won't disappoint.
Servings: 8
Ingredients
- 145 g dried apricots, finely minced
- 125 g almond butter
- 125 g hazelnut butter (subst. almond butter if you don't have hazelnut)
- 240 g unsweetened applesauce (banana/apple also works)
- 2 large eggs
- 20 g olive oil
- 1 tbsp vanilla extract
- ½ tsp baking soda
- 1 pinch salt
Instructions
- Preheat oven à 180°C (350°F).
- Add all ingredients in a stand mixer. Mix on medium speed with paddle attacvhment until dough is homogeneous.
- Pour into a well-oiled rectangular glass mould (or a 20cm square dish). I find the rectangular dish allows a better rise and texture.
- Cook for 30', then lower the heat at 160°C (325°F) and cook for another 15'. A knife inserted in the center must come out clean – except traces from apricots if you cut one on your way down 🙂
- Serve as is for breakfast, snack, dessert.For a sweeter taste, add raspberry jam or fresh banana.
Notes
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